Creamy Prawn Curry

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Creamy Prawn Curry
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
562
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie562 kcal(27 %)
Protein30.6 g(31 %)
Fat38.66 g(33 %)
Carbohydrates28.75 g(19 %)
Sugar added0 g(0 %)
Roughage2.28 g(8 %)
Vitamin A120.39 mg(15,049 %)
Vitamin D0 μg(0 %)
Vitamin E1.05 mg(9 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.1 mg(9 %)
Niacin4.64 mg(39 %)
Vitamin B₆0.23 mg(16 %)
Folate37.79 μg(13 %)
Pantothenic acid0.52 mg(9 %)
Biotin2.01 μg(4 %)
Vitamin B₁₂0.08 μg(3 %)
Vitamin C35.73 mg(38 %)
Potassium873.98 mg(22 %)
Calcium129.78 mg(13 %)
Magnesium116.39 mg(39 %)
Iron3.55 mg(24 %)
Iodine0.75 μg(0 %)
Zinc3.07 mg(38 %)
Saturated fatty acids31.05 g
Cholesterol210.43 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1 ⅛ cups
1
onion (roughly chopped)
2 cloves
garlic (chopped)
fresh Ginger root (peeled and chopped)
1
red chile pepper (deseeded and chopped)
3 tablespoons
clarified butter (or oil)
1 teaspoon
1 teaspoon
1 teaspoon
½ teaspoon
2 tablespoons
2 cups
1 cup
Fish broth (or water)
3 ½ cups
large shrimp (peeled with tail on)
cilantro leaf (to garnish)
Preparation

Kitchen utensils

1 Small pot, 1 Baking sheet, 1 Bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Mandoline, 1 Brush, 1 Rolling pin, 1 Plastic wrap, 1 Citrus juicer

Preparation steps

1.
Cook the rice according to the packet instructions.
2.
While to rice is cooking, put the onion, garlic, ginger and chile pepper in a food processor and blend to make a puree.
3.
Heat the butter in a wide pan and add the onion mixture. Cook for 1 minute then add the salt, paprika, garam masala and turmeric and cook for 2 minutes, stirring all the time.
4.
Stir in the tomato paste then pour in the coconut milk and fish broth. Bring to a boil then simmer gently for 10 minutes.
5.
Add the shrimps, season with salt and pepper and serve with the rice garnished with cilantro.